This week my attending told me that the human body wasn’t designed for carbohydrates. Well, I beg to differ-it’s exactly what mine was made for! Okay, maybe not but I like them ;). Are you with me or not?? Actually, I try really hard to eat a balanced diet but I’m not going to lie, it’s rare for a day to go by that I don’t eat a little something sweet =). All things in moderation, right? These muffins are the perfect moderation muffin – low fat, low sugar, with whole wheat flour BUT with chocolate chips! Perfect excuse to eat chocolate for breakfast. Not that you need an excuse – no judgement here ;). If you wanted to make them even healthier, you could substitute some applesauce for the canola oil but I find this results in a small sacrifice in texture. Either way, you should totally try this recipe! Enjoy!

Healthy Whole Wheat Chocolate Chip Muffins
1 cup white whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 egg
3 tbsp brown sugar
1/2 cup fat-free plain greek yogurt
1 tbsp canola oil
1/4 cup skim milk
1 tsp vanilla
1/3-1/2 cup semi-sweet chocolate chips

1. Preheat oven to 400 degrees. Grease muffin tin with nonstick spray.
2. Combine flour, baking powder, baking soda, salt and sugar in bowl and whisk to combine.
3. In a separate bowl, combine egg, yogurt, oil, milk, and vanilla. Add dry ingredients to the wet and stir just until combined. Fold in chocolate chips. Divide batter between 6 muffin cups.
4. Bake 15- 20 minutes or until golden brown.
Makes 6 muffins.
*adapted from Cooking Done Light
{Update: I have also made these using 1/2 cup low-fat buttermilk in place of the yogurt and milk and they were equally delicious!}

Categories: Breads, Breakfast, Muffins

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